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The Hirshon Sardinian Winter Pesto – Pesto di Prezzemolo

  • Total Time: 0 hours


Units Scale
  • 1/2 cup minced fresh basil
  • 1 1/2 cups minced flat leaf parsley
  • 4 Ortiz-brand anchovies in oil
  • 2 cloves of garlic
  • 2 tsp capers
  • 1 tbsp. packed fresh oregano leaves
  • 1 tbsp. white wine vinegar
  • 1 1/2 tsp. crushed red chile flakes
  • 1/4 cup walnut halves
  • 1/3 cup or so Extra Virgin Olive Oil
  • 1/4 cup freshly grated Pecorino Romano cheese


  1. Add the walnuts to a mortar and pestle – crush them finely.
  2. Add the garlic, anchovies and capers to the mortar and pound until the mixture is fairly homogeneous.
  3. Add the basil and continue to pound, then add the Parmesan cheese.
  4. The “beating” is not only the action of mixing the ingredients, but an amalgamation movement also carried out by working the mixture with the pestle in a circular motion.
  5. Add the parsley, chili flakes and oregano to the mixture, amalgamating it with the other ingredients. At this point, add the vinegar and as much oil as needed to make the mixture smooth and mix together with a wooden spoon.
  6. Serve over fresh tagliatelle or linguine made from good-quality semolina. This stands up well to red wines with a high alcohol content as an accompaniment.
  • Prep Time: 0 hours
  • Cook Time: 0 hours